Spicy Pumpkin Chicken Casserole
A one-dish bake of chicken thighs, pumpkin, and potato marinated in sriracha, hot paprika, and chili flakes before roasting until golden and tender. Serve it over rice with broccoli for a warming, real-heat dinner on a cool night.
Equipment
- 1 9x13-inch baking dish
Ingredients
- 2 cups Fresh Pumpkin or Butternut Squash cut into 1” cubes
- 1 cup Potato cut into 1” cubes
- 1 pound Chicken thighs cut into bite size pieces
- ¼ cup Extra virgin olive oil
- Sea Salt to taste
- For Serving: Steamed Rice & Broccoli Optional
Instructions
- Add diced pumpkin, potatoes, chicken, paprika, chili flakes, sriracha, and olive oil to a large bowl. Season to taste with salt. Combine well.
- Set aside and let marinate for 30 minutes in the refrigerator.
- Meanwhile, preheat the oven to 400°F.
- When ready to bake, pour the marinated chicken into a 9 x 13 inch baking dish.
- Cover with aluminum foil.
- Bake for 20 minutes. Remove the foil and bake until golden brown and tender, approximately 15-20 additional minutes.
- Remove from the oven. Serve with rice and broccoli.
- Enjoy!
Notes
- This casserole can be assembled up to a day ahead: combine the marinade with the chicken and vegetables, cover, and refrigerate, then bake straight from the fridge with a few extra minutes added to the covered bake time.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.
- Nutrition information is an estimate and will vary with the specific ingredients used.
